How to Make The Best Punjabi Lachha Paratha

bread recipesindianindian breads

Sep 6

Written By Anadi Misra

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photo of lachha paratha — These layered parathas are popular in North India, especially in Punjab. The *“Lachha”* refers to the several layers, intertwined together to deliver the most flaky, soft and **fun** experience with all of your favourite curries!

Watch How to Make Lachha Paratha Here:

Lachha paratha are soft & flaky multi-layered Indian flatbreads. These parathas are a popular bread served at Indian restaurants, and go well with the most exquisite curries! I love these parathas so much!

Traditionally, this paratha is made in a tandoori oven/Indian clay oven, but this tawa/pan recipe captures the essence. These parathas are a step more advanced than a regular layered paratha, so if you have tried the beautiful triangular paratha yet, check out my recipe for Classic Layered Paratha.

What Makes This Paratha “Better” Than a Regular Paratha?

Better or not, I will leave that up to you! But more extravagant, I will 100% agree. This bread has several, I would say at least 20-30, maybe more layers! I challenge you to count, let me know in the comments down below.

Each layer is brushed with ghee and dusted with flour to ensure all of those layers, you worked so hard to develop, remain intact. And the process will take you back to your childhood. Let me explain.

Making the Layers

Add the atta flour and the all purpose flour into a large bowl. Add the olive oil and mix either with a spoon or with your hands. The oil is well incorporated into the flour if you see small clumps.

Begin kneading the dough by hand or by using a stand mixer. As you are kneading, gradually add water to the bowl until you have a dough dough that is soft but not sticky. Once the dough is prepared, transfer it to a bowl and cover it with a damp cloth or paper towel for at least 15 minutes to allow it to rest.

After the dough has rested, divide the dough into 3 - 4 equal portions. Roll each portion between the palm of your hands to a smooth ball. Working with one portion at a time lightly pat the dough down and dust in flour. Roll out into a disk (5-6 inches in diameter) and brush with molten ghee and dust generously with flour.

Then, start creating pleats, this will look just like the Japanese paper fans from your school days! These layers are then tightly rolled together and then rolled out into thin disk. The flour will help keep those layers separate, and will help the paratha to flower nicely once cooked.

Repeat the same with the remaining layers and roll out into a thin disk.

Cooking the paratha

Heat a tawa pan on medium-high heat. Once the pan is hot, lay your paratha on the pan and cook for a few minutes, until bubbles begin to form and you begin to see the creases from the layers. Then, flip the paratha and add a touch of ghee with the help of a spoon along the sides and the top of the paratha.

Flip, and repeat the same on the other side. Cook until each side has light a golden brown colour. Repeat the same with the remaining dough.

To serve, lightly crush the the paratha to release the layers of the paratha.

I usually save these lachha parathas for a special meal. Some of my favourite curries include:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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Indian, bread

Indian

Yield: 3-4

Author: Anadi

Punjabi Lachha Paratha

These layered parathas are popular in North India, especially in Punjab. The “Lachha” refers to the several layers, intertwined together to deliver the most flaky, soft and fun experience with all of your favourite curries!

Prep time: 25 MinCook time: 8 MinTotal time: 33 Min

Cook modePrevent screen from turning off

Ingredients

1 Cup atta flour
1/4 Cup all-purpose flour
1 Tbsp olive oil
Water as needed
Ghee as desired
All-purpose flour, for dusting

Instructions

Add the atta flour and the all purpose flour into a large bowl. Add the olive oil and mix either with a spoon or with your hands. The oil is well incorporated into the flour if you see small clumps.
Begin kneading the dough by hand or by using a stand mixer. As you are kneading, gradually add water to the bowl until you have a dough dough that is soft but not sticky.
Once the dough is prepared, transfer it to a bowl and cover it with a damp cloth or paper towel for at least 15 minutes to allow it to rest.
After the dough has rested, divide the dough into three or four equal portions. Roll each portion between the palm of your hands to a smooth ball.
Then, on one of the portions, pat down the dough and dust in flour. Then roll out the dough into a disk, 5-6 inches in diameter. Brush on some ghee and lightly dust with flour. Start creating pleats on the dough and stretch as much as possible while folding.
Once you have made all the folds, lay the dough upright and roll it inwards until it resembles a cinnamon bun. Press down gently, dust with flour and roll out dough into a thin disk.
Heat a tawa pan on high heat. Once the pan is hot, lay your paratha on the pan and cook for a few minutes, until bubbles begin to form and you begin to see the creases from the layers.
Then, flip the paratha and add a touch of ghee with the help of a spoon along the sides and the top of the paratha. Flip, and repeat the same on the other side. Cook until each side has light a golden brown colour.
Repeat steps 5 and 7 with the remaining dough and serve immediately. To serve, lightly crush the the paratha to release the layers of the paratha.